The seventy two-hour rested dough takes the shape of many choices, from the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini to the salt flavour bomb of your ‘Boscaiola’ a prosperous combination of Stracciatella cheese, Nduja, speck and truffle oil.Be the first to find out and the pr